For The Good Of The Order

Well before sunrise the eastern horizon was forecasting a bright, warm day. In the early dawn hours the energy level of the village was high if for no other reason than that of  the rising sun's forecast of a warm fall day on the horizon instead of the fog/rain mix villagers expect at this time of year. Individuals, families and groups prepared for how they would celebrate their good fortune in having such a fine day to live. The routine was no different  in one long house on the outskirts of the village. For the members of this house, the morning would begin a memorial celebration to honor those who have gone before us. 

Far removed from their ancestors of the tenth and eleventh century, who had only what they could find in the wild or what they could grow in their fields and gardens to eat, members of the house began the day of celebration with food and drink. In salute to the dawn, coffee was brewed and served in drinking vessels without benefit of horn.

Most meals would be prepared over the central hearth of the house by the host and an OIC who appeared to be well versed in the area of culinary delight and in proper use of the caldron. Inspection of the food cache indicated  more members were expected to be coming up the trail at any given moment.

The host and OIC began the meal preparation in earnest as though member head count would be high. Homemade hash browns were prepared by the pound using the long forgotten tradition of pulling the peeling utensil towards the body in order to remove the peel of the potato. Multiple pans of shrimp eggs benedict were prepared and committed to hearth. Worries were cast aside about the quantity of possible leftovers as it was declared that the shrimp eggs benedict would be even better when they were crisp.

Smoked ham roll-ups with baby asparagus spears and Swiss cheese were committed to tray and placed in the oven. Assorted breads with blackberry and rhubarb jam were placed. Milk, orange juice, apple juice and coffee in ample supply were presented to facilitate the digestive process.

Sword and armor were set aside and breakfast was served on grounds soon to become hallowed. Members of the group relaxed and enjoyed the leisurely meal and company of one another in full view of Mt. Rainier.

Light was the conversation and centered around  the memorable breakfast that had been served. Occasionally topics surfaced on the present status of the world and what should or should not be done about it. The wish that more members be present was discussed and dismissed. Maybe more would be present next year. Names of  friends who would never be able to attend were spoken.  The memorial celebration had begun.

Also discussed, without regard to ancient ancestral tradition, was the lunch menu. The lunch menu called for a twenty-pound fresh smoked Washington turkey, hard boiled eggs, fresh tomatoes, dill pickles, cucumber chips and sweet pickles, assorted breads Nalley’s real mayonnaise, gray poupon dijon, French’s yellow mustard, iceberg lettuce,  sliced Monterey Jack cheese, a relish dish, assorted dips, Tim’s Cascade Potato Chips, corn chips and salsa with assorted beverages. Clearer heads prevailed when numbers present were taken into account and the twenty-pound fresh smoked Washington turkey was replaced on the menu with crisp shrimp eggs benedict.

Breakfast past, members of the house began the ritual of preparing to honor those who have gone before them and in so doing, became stewards of their memory.